Crispy Smashed Potato Salad

A Bold, Flavor-Packed Twist on a Classic BBQ Favorite

When summer rolls around and BBQ season kicks off, there’s one dish that always deserves a place on the table: potato salad. But not just any potato salad. This Crispy Smashed Potato Salad takes everything you love about the classic side dish and turns it up a notch. Imagine creamy baby potatoes smashed until they’re perfectly flat, roasted until golden and crispy, then tossed in a zesty vinaigrette and topped with fresh herbs, red onions, and crumbled feta. It’s the ideal rich salad that complements grilled meats, veggie skewers, or even sandwiches.

Whether you’re throwing a backyard cookout, attending a potluck, or planning a vegetarian fast food-style picnic, this salad is a guaranteed crowd-pleaser. It’s not just a side dish—it’s a standout!

🥔 What Is Crispy Smashed Potato Salad?

This recipe combines elements of mashed potato salad, roasted potatoese vinaigrette-dressed vegetable side dishes. Instead of boiling and cubing the potatoes like in traditional potato salad, we boil baby potatoes, gently smash them, and then roast them until the skins turn irresistibly crisp. These crispy potato “chips” are then tossed with a flavorful dressing and garnished with bold toppings, making this dish somewhere between a salad and a warm, hearty side.

Think of it as:

• A potato chip salad with real potatoes.
• A vegetarian potato salad that doesn’t rely on heavy mayo.
• A dish that feels both rustic and gourmet.

⭐ Why It’s One of the Great BBQ Side Dishes

• Texture, texture, texture – the crunchy edges of the potatoes create a dynamic eating experience.
• Stands up to bold mains – smoky ribs, grilled chicken, and charred corn pair beautifully with the fresh vinaigrette.
• Feeds a crowd – it’s easy to double the recipe and scale up for parties.
• Better than mashed potato salad – more personality, better mouthfeel, and more contrast.
• Loaded with flavor – thanks to garlic, mustard, vinegar, herbs, and optional toppings like feta or chili flakes.

This isn’t your grandma’s potato salad—it’s a bold, modern take that celebrates everything wonderful about potatoes.

🍽 Ingredients You’ll Need

For the Potatoes

• 1.5 pounds baby potatoes (Yukon gold, red potatoes, or new potatoes work beautifully)
• 2 colheres de azeite
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ Colher de chá de alho em pó
• ½ teaspoon smoked paprika (optional but highly recommended for BBQ flair)

For the Vinaigrette

• ¼ De xícara de azeite de oliva extra virgem
• 2 tablespoons red wine vinegar (or white wine vinegar/lemon juice)
• 1 colher de sopa de mostarda de Dijon
• 1 teaspoon honey or maple syrup
• 1 garlic clove, minced or grated
• Sal e pimenta a gosto

Salad Toppings

• ¼ cup red onion, thinly sliced or quick pickled
• 2 tablespoons fresh chives, chopped
• ¼ cup fresh parsley or dill, chopped
• ½ cup crumbled feta or goat cheese (optional but adds tang)
• Chili flakes or pickled jalapeños for heat (opcional)

🔥 How to Make Crispy Smashed Potato Salad (Step-by-Step)

Step 1: Boil the Potatoes

Start by rinsing your baby potatoes and placing them in a large pot of cold salted water. Bring it to a boil and cook for about 15–20 minutes, or until they’re fork-tender but not falling apart.

📌 Pro Tip: Always start with cold water so the potatoes cook evenly.

Step 2: Drain, Cool & Smash

Once the potatoes are cooked, drain them well and let them cool slightly so you can handle them. Line a baking sheet with parchment paper or foil, then gently smash each potato using the bottom of a glass or a potato masher. Aim for ½ inch thick—thick enough to stay together but thin enough to get crispy.

Step 3: Season and Roast

Pré-aqueça o forno a 425°F (220°C). Brush or drizzle olive oil over the smashed potatoes, making sure to coat both sides. Sprinkle with salt, pepper, garlic powder, and smoked paprika.

Roast for 25–30 minutes, flipping halfway through, until crispy and golden brown. For extra crunch, broil the last 2–3 minutes.

Step 4: Prepare the Vinaigrette

While the potatoes roast, whisk together all the vinaigrette ingredients: olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.

This dressing is the key to flavor—tangy, slightly sweet, and full of depth.

Step 5: Assemble the Salad

When the potatoes are ready, let them cool slightly, then place them on a large serving platter or shallow bowl. Drizzle the vinaigrette generously over the top.

Add your toppings: thinly sliced red onions, fresh herbse crumbled feta. Garnish with chili flakes or pickled jalapeños if desired.

Step 6: Serve & Savor

Serve the salad warm or at room temperature—both ways are fantastic. Leftovers are just as good the next day, especially when reheated in the oven.

🧑‍🍳 Recipe Variations & Customizations

Make this recipe your own! Here are some creative ideas:

• Add roasted vegetables: Think charred corn, bell peppers, or roasted zucchini.
• Tornar vegan: Skip the cheese or use a vegan alternative.
• Add protein: Toss in crispy chickpeas, grilled tofu, or shredded chicken.
• Include greens: Serve over a bed of arugula or baby spinach for more freshness.
• Top with a soft-boiled or poached egg: For a rich, creamy twist.
• Add crunch: Sprinkle crushed roasted almonds, pine nuts, or pumpkin seeds.

This dish is versatile enough to go from side dish to standalone light dinner.

🍴 What to Eat with Potato Salad

Looking for perfect pairings for your crispy smashed potato salad? Try these crowd-favorite dishes:

Meat & Protein:

• BBQ ribs or pulled pork
• Grilled sausages or bratwurst
• Herb-roasted chicken thighs
• Seared tofu or tempeh steaks

Vegetarian Sides:

• Grilled corn on the cob
• Baked beans
• Roasted veggie skewers
• Tomato and mozzarella caprese skewers

Breads:

• Garlic bread or flatbreads
• Soft dinner rolls
• Grilled pita or naan

This salad truly shines alongside anything hot off the grill!

🧊 Make-Ahead & Storage Tips

Planning a BBQ or picnic? This salad is excellent for preparing in advance:

• Boil and smash potatoes ahead of time and refrigerate.
• Make the vinaigrette and store in a mason jar.
• On the day of serving, roast the potatoes and assemble everything fresh for the best texture.

Armazenamento:

• Store leftovers in an airtight container for up to 3 days in the fridge.
• Reheat in the oven or toaster oven to bring back that crispiness.
• Not freezer-friendly due to texture changes.

💬 Frequently Asked Questions

Can I use regular potatoes instead of baby ones?

Yes! Just cut them into 2-inch chunks before boiling. Baby potatoes are preferred for their size and creamy texture, but larger ones work in a pinch.

Can I make this dish ahead of time?

Absolutely. Roast the smashed potatoes up to 1 day ahead, refrigerate, and reheat before serving. Add the dressing and toppings last.

Can I serve it cold like a traditional potato salad?

You can—but the crisp texture is best when warm. That said, it’s still delicious cold, especially the next day.

🥗 Final Thoughts

Este Crispy Smashed Potato Salad delivers the ultimate combo of comfort food and elevated flavor. It’s everything you want in a rich salad—bold, beautiful, and full of crunchy-smooth contrast. Whether you’re planning a summer barbecue, hosting friends, or simply want a more exciting way to enjoy potatoes, this recipe is a potato salad vegetarian dream come true.

No more choosing between creamy potato salad e assado de legumes—this dish gives you the best of both worlds.